Mediterranean Pasta with Broccolini, Artichokes, and Basil

This pasta dish is loaded with flavors from the Mediterranean – artichokes, broccolini, tomatoes, fresh basil, and if you wish, capers and olives.

Mediterranean Pasta Dish Full of Fresh Vegetables and Herbs

This Mediterranean pasta dish is loaded with fresh vegetables and herbs, like artichokes, zucchini, broccolini, tomatoes, fresh basil, and if you wish, olives or capers. If you’d like to make this into a complete meal, you can add some protein likes cooked chickpeas, cooked white beans, or chicken.

Winter Substitutions for Fresh Basil and Tomatoes

Although I often make Mediterranean Pasta with Broccolini, Artichokes, and Fresh Basil in the summertime when fresh tomatoes and basil are in season, it is also a nice holiday dish because of the vibrant colors. You can just substitute sun-dried tomatoes and parsley if tomatoes and basil aren’t available. Here is a brand of sun-dried tomatoes I like.

closeup photo of Mediterranean Pasta with broccolini, artichokes, and fresh basil

Italian Cooking Class at Con’ Olio this February

On February 5, 2020 I’ll be teaching an Italian coking class for Valentine’s. I hope you can make it! My cooking class calendar is listed here.

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photo of Mediterranean pasta with broccolini, artichokes, and fresh basil on white plate

Mediterranean Pasta with Broccolini, Artichokes, and Fresh Basil

  • Author: Rachel Zierzow
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Cuisine: Italian

Ingredients

Scale
  • 8 ounces penne or bowtie pasta (Jovial brand GF variety recommended)
  • sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, sliced into half moons
  • 1 cup frozen artichoke hearts, thawed and quartered
  • 1 bunch broccolini, stems and flowers, sliced into 1-inch pieces
  • 1/4 cup sun-dried tomatoes (packed in oil), sliced or 1/2 cup baby tomatoes, halved
  • 1 cup cooked chickpeas or cannellini beans or 1 cup cooked, cubed chicken (boneless breast or thighs)
  • spring or filtered water (if needed)
  • 1/2 cup fresh basil or parsley (chopped)
  • 1/2 cup kalamata olives, sliced (optional)
  • 1 tablespoon capers, rinsed (optional)

Instructions

  1. Bring large pot of water to a boil with 1/2 teaspoon sea salt. Add pasta and stir with a wooden spoon. Bring back to a boil, then turn to medium low and boil for recommended time on package (about 8-12 minutes). Test for doneness a little before you think it’s ready to prevent overcooking. Drain pasta in a colander and rinse with a little cold water to prevent sticking. Set aside.
  2. Heat large sauté pan over medium heat for about a minute. Add olive oil, onion, and a generous pinch of sea salt. Sauté for about 3 minutes.
  3. Add garlic, zucchini, and artichokes and sauté a few minutes more.
  4. Add broccolini and sundried tomatoes and sauté about 1 minute, or until broccolini is bright green. If using fresh tomatoes, wait to add those in with the fresh basil.
  5. Add chickpeas or chicken and a splash of water, if needed, to prevent sticking.
  6. Add cooked pasta and gently stir to combine with vegetables.
  7. Turn off heat and garnish with fresh basil. Sprinkle with olives and/or capers if desired.
  8. Serve with a side salad.

 

Mediterranean Pasta • Cook Love Heal by Rachel Zierzow
Mediterranean Pasta • Cook Love Heal by Rachel Zierzow

Try some other Mediterranean/Italian recipes on my blog:

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

Italian Chickpea Soup with Fusilli Pasta

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon

Caponata (Sicilian-Style Summer Vegetables)

Almond-Orange Biscotti with Chocolate Drizzle

 

 

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